Walnut Free Garlic Herb Crusted Ribeye
A thick, bone-in ribeye with a golden crust of garlic, rosemary, thyme, and parsley is the kind of centerpiece that makes a dinner feel like a real occasion. The technique here is classic steakhouse: a screaming-hot cast iron sear to lock in that deep, caramelized crust, followed by a quick roast in a 425°F oven to bring the interior to a perfect medium-rare. The herb paste — built from fresh aromatics and good olive oil — gets pressed onto the steak right before it goes into the oven, so the garlic turns golden and fragrant without burning. Every single ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about unexpected additions hiding in a marinade or spice blend. A squeeze of lemon at the end cuts through the richness of the ribeye and brightens all those herby, garlicky flavors beautifully. Let the steaks rest a full eight to ten minutes before you slice — it makes a genuine difference in how juicy every bite turns out.
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Learn more →Ingredients
2 servings
- 2 bone-in ribeye steaks (about 1 ¼ inches thick, 12–14 oz each)
- 1 ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
For the herb crust
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 3 tbsp extra-virgin olive oil, divided
- ¼ tsp crushed red pepper flakes (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Remove the steaks from the refrigerator 30 minutes before cooking and pat them completely dry with paper towels. Season both sides and the edges evenly with the kosher salt and black pepper.
- 2
Preheat the oven to 425°F (220°C). In a small bowl, combine the minced garlic, rosemary, thyme, parsley, and 2 tablespoons of the olive oil (plus the red pepper flakes, if using) and stir into a coarse paste.
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